Spinach and Cheddar Whole Wheat Strata

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Slices of firm whole wheat bread are layered with frozen chopped spinach and sharp cheddar cheese, then baked in a light egg custard. Assemble a day ahead, refrigerate overnight, and bake the next morning for a delicious brunch. Or assemble and bake the same day and serve with a salad for a light dinner.

Total Time: 1:00

Cook: 1:00

Level:
Moderate

Ingredients

4 tsp. Dijon mustard

8 slice firm whole-wheat sandwich bread

½ c. shredded sharp Cheddar cheese

1 package frozen chopped spinach

2 c. 1% low-fat milk

4 large eggs

4 large egg whites

½ tsp. salt

¼ tsp. coarsely ground black pepper

Directions

Grease 8-inch by 8-inch glass baking dish. Spread 1/2 teaspoon mustard on 1 side of each bread slice. Place 4 slices bread in baking dish, mustard side up. Top with half of cheese, all of spinach, then remaining cheese. Place remaining bread slices in dish, mustard side up.

In medium bowl, with wire whisk or fork, beat milk and remaining ingredients until blended. Slowly pour egg mixture over bread slices. Prick bread with fork at 1-inch intervals and press slices down so egg mixture can be absorbed more easily.

Cover dish with plastic wrap and refrigerate at least 30 minutes or overnight to allow egg mixture to be absorbed thoroughly.